Recipe - Chili Bean Salad

16 ounce Canned kidney beans
rinsed/drained
One half cup Onions; finely chopped
One half cup Green bell peppers; finely c
One fourth cup Nonfat yogurt
1 teaspoon Chili powder
One fourth teaspoon Garlic powder
One fourth teaspoon Ground cumin
One fourth teaspoon Oregano
Salt; to taste

Lovers of spicy food will adore this tangy salad. Serve it over a bed of
lettuce, add a piece of corn bread, & you have an easy lunch with Mexican
flair. In a large bowl, combine kidney beans, onions & green pepper. Mix
well. In a small bowl combine yogurt and spices. Add to bean mixture,
mixing until well blended. Chill several hours to blend flavors. Stir
before serving. Nutrition (per serving): 122 calories Total Fat 1 g (4% of
calories) Source: Lean Luscious & Meatless, Page(s): 98
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D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip